The bourbon production process, also known as bourbon-making or bourbon distillation, involves several key steps to transform a grain mash into the beloved spirit known as bourbon. These steps are tightly regulated by law in the United States to ensure the authenticity and quality of the final product. Here is an overview of the bourbon process:

• Mash Bill Preparation: The process begins with selecting the grains that will make up the mash bill. To be legally classified as bourbon, the mash bill must consist of at least 51% corn. The remaining portion typically includes grains like rye, barley, and sometimes wheat. The specific combination of grains in the mash bill contributes to the bourbon's flavor profile.

• Mashing: In this step, the grains in the mash bill are ground into a coarse powder. The ground grains are then mixed with hot water in large containers known as mash tuns. The hot water activates enzymes that convert the starches in the grains into fermentable sugars.

• Fermentation: Once the mash is prepared, it is transferred to fermentation tanks. Yeast is added to the mash, which starts the fermentation process. The yeast consumes the sugars in the mash, producing alcohol and carbon dioxide. This process typically takes several days and results in a liquid known as "distiller's beer" or "distiller's mash."

• Distillation: The next step is distillation, where the distiller's beer is heated in a still. The still consists of a pot and a column. As the liquid is heated, alcohol vapors rise through the column and condense, producing a liquid with a higher alcohol concentration known as "white dog" or "new make spirit." The new make spirit is relatively clear and has a high proof.

• Barrel Aging: The new make spirit is transferred into new, charred oak barrels for aging. The aging process is a crucial step in bourbon production, as it imparts flavor, color, and complexity to the spirit. Bourbon must be aged in charred oak barrels, and there are no specific age requirements, though to be labeled as "straight bourbon," it must be aged for at least two years.

• Bottling: After aging for the desired period, the bourbon is removed from the barrels and filtered to remove any sediment. It is then typically diluted to the desired bottling strength, usually at a minimum of 80 proof (40% alcohol by volume). Some bourbons are also bottled at cask strength, meaning they are not diluted after aging, resulting in higher alcohol content.